Recipe: Bread Pudding
Yield: 16 servings
285 g Stale french bread; (10oz)
900 ml Milk; (31fl oz)
450 g Sugar; (8oz)
8 tb Ps butter 3 Eggs 2 ts Vanilla 170 g Raisins; (6oz) 1 ts Cinnamon 1 ts Nutmeg 110 g Chopped pecans; (4oz) 85 g Coconut; (3oz)
Combine all ingredients. Mixture should be very moist but not soupy. Pour into a buttered 9 x 12 inch dish or larger.
Place into a nonpreheated oven. Bake at /180øC350øF/gas mark 4 for approx 1 hour and 15 minutes, until golden brown. Serve warm with sauce.
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